Third-year Student at Niğde Ömer Halisdemir University Produces Gluten-Free Cake for Celiac Patients

Sinem Gökal, a third-year student in the Food Engineering Department at Niğde Ömer Halisdemir University, shared insights into her TÜBİTAK 2209-A supported project on gluten-free cake production. She explained that lupin (known locally as "Termiye" or "Tirmis") is rich in minerals, vitamins, fiber, and protein, as well as being a strong antioxidant. Gökal stated, "Lupin is better known in regions like Konya, Antalya, Burdur, and Isparta, but it’s not very well known in Niğde. This piqued our interest, and we conducted research with our professor. We decided to incorporate lupin into a cake, one of the most commonly consumed foods in Turkey, specifically for individuals with gluten intolerance, as their food options are limited. Instead of wheat flour, we used lupin flour, which worked very well. With its 47% protein content, lupin makes the cake a good protein source for those with gluten intolerance."

"Developing Consumable Foods for Celiac Patients"

Research Assistant Dr. Mehmet Yetişen, a faculty member in the Food Engineering Department, noted that this project expanded the use of lupin, a relatively unknown legume. He explained, "Our project received approval in the 2023 second call for TÜBİTAK 2209-A Student Projects Support. After several trials, we successfully developed a cake for celiac patients. Our aim was also to promote lupin. While it has been used in snacks, adapting it to cake was novel. Literature shows lupin in biscuits and some snacks, but not in cake, so we decided to take the project forward."

Dr. Yetişen added that as food engineers, their work continues to enhance product quality, palatability, and nutritional and energy value.

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